Homemade Cashew Milk and Creamer

I can’t tell you how excited I am about this homemade cashew milk. First, I’ve been buying cashew milk for some time because I think I sometimes have a reaction to almond products when I eat too much almond in any form.

Second, I have tried making almond milk in the past and wasn’t thrilled. The skins need to be removed and the milk needs to be strained. Even then, there was a lot of separation in the milk as it sat in the fridge.

But recently I learned that cashew milk does not need any straining. Simply soak, rinse, add water, and blend! It couldn’t be easier. I have only tried this in my BlendTec blender (a high speed blender like the VitaMix). I don’t know how well it works in a regular blender. If it doesn’t get it as smooth, then a little straining to get out remaining lumps might be helpful.

Cost wise, I’m not saving any money. When I compared how much it cost me per ounce to make cashew milk to the price I was paying to buy the milk, it came out exactly the same (I pay $9.99 per pound for raw cashew pieces). But I feel better about the milk I am drinking. I know exactly what goes into it, and there are no additives like you see listed here:

Another advantage of making your own cashew milk is that you can make it as thick or thin as you like and as sweet or flavored as you like. I like to make a batch of milk with just a little sweetener (regular milk does have lactose, which is sugar after all), and a batch that is much thicker and sweeter and flavored with vanilla to be used as a coffee creamer.

Homemade Cashew Milk and Creamer

Ingredients

Instructions

Place the cashews in a pint size or larger jar or bowl. Cover with plenty of water and let soak overnight.

Rinse and drain the cashews and place them in a blender. Add 4 cups filtered water, salt, and sweetener if desired. You can taste and add more sweetener after it is blended to determine how much you want to use.

Blend about 45 seconds in a high speed blender (I use the “whole juice” setting). It may take longer in a traditional blender.

Pour into a covered jar, bottle or pitcher, and store in the refrigerator.

Notes

For creamer I use 1 part nuts to 2 parts water and add vanilla extract and additional sweetener.

Comments

This is awesome, Linda! I’ve been seeing ‘cashew’ milk online as it seems to be entering the American market quite rapidly but here, it’s still MIA! Although after seeing that ingredient list, I’m going to try making my own! Cheers!

This is awesome! I was looking for a recipe to make cashew milk and then I was blessed to find your blog post! I am so with you on making your own so that you know exactly whats in it. To many times there are so many other ingredients added to products like this.

Linda, when you make it as cream, is it substantial enough to truly cream coffee, for instance?

DH and I have been experimenting with various paleo coffee creamer recipes, but none have really satisfied us. A long time ago, we transitioned from dairy to coconut milk products–including coffee creamers–but they, too, were too sweet by far and loaded with non-food additives. Eventually we just had to give up coffee altogether; we switched to uncreamed and herbal teas instead. But, honestly, on really cold days, I still pine for a creamy, hot cuppa joe to start my day and one to dream by at the end of that day…

I have raw, organic cashews in the freezer, bought in bulk months ago. I also have a VitaMix that has barely seen the light of day since late 2009, when DH and I fiddled around a bit with RALF and his cohorts. I know you can’t guarantee it, but if I bring those two things together, along with some water and sea salt, will my pining days be over? Or, will I just achieve yet another cup of hot, bitter, black oil?

Hi Mae. All I can say, is that it works for me in coffee, but it’s not the same as dairy cream. You can experiment with the amount of water you add to the nuts. Less water will make it more creamy. But another thing I like to do with coffee is use coconut cream. I buy plain coconut milk in the can and let it sit so that the cream and water separate. Then I scoop off just the cream part to add to my coffee. I put the watery part in smoothies, which is what I use my Blendtec for all the time. You might like that better than the cashew cream, or maybe try a combination of both.

Thanks for the suggestions. I have three-quarters of a can of coconut milk in the fridge right now. I am definitely going to try skimming its cream for a cuppa joe, plus mixing a bit of it with some fresh Cashew Cream. Wish me luck! I’ll let you know what works—the good, the bad, and the ugly!

I made this twice already and I think it is much better than SoDelicious coconut milk creamer. I think the richness of the nuts makes for a better creamer somewhat closer compared to milk. I use 1 part nuts to 2 parts water for creamer. I have an Oster blender and have to blend it for 2 full minutes and it still separates a bit in the fridge so I stir it daily when I use it. I do notice that it goes bad in a few days; it smelled off, a bit yeasty after 5 days so I tossed it. I only make 1/2 cup of cashews since I am the only one that uses it. I do want to remind people to rinse the cashews well after they soak because I forgot the first time and my cashew creamer smelled off within 3 days.

I must admit, Diana, So Delicious’ Coconut Milk Creamers (both the red and blue cartons) used to make up a large portion of my weekly grocery bill. Since going primal/paleo, however, SD’s CMCs have become *like furniture* to us. (We do not, nor have we ever, craved a yummy handful of…desk…or chair or lamp or…)

;D

I’m going to try your 1:2 version of Linda’s Cashew Creamer. If it satisfies our vice, watch out! The price of coffee beans is gonna rise!

Well, you know how I make almond milk, Linda … I start with almond butter. 😉 But even with that simple method, I don’t make it that often because I can’t do almonds all the time either. Cashews are kind of amazing in how they can be used to make milk, sweet cream, and cashew cream that’s like sour cream. I remember Kelly of The Spunky Coconut Skyping in to make a presentation at one of my support group meetings and talking about the magic of cashews and how they blend so well with water that they’re like one, not separating like the almond milk you mentioned. I have raw cashews on hand so I’ll be making your recipe. Btw, love that first photo!

Sounds so great! Was just wondering where you purchase your raw cashews from? I always see bags at trader joes but they say they are produced in a facility with wheat. I’m tempted to buy them anyway and just soak and rinse them very well but I don’t want to chance it. Thanks!

Thank you Linda! You’re awesome! I can’t wait to make it for my 2.5 yr old son! He loves milk and I don’t want to give him cow milk but I’m also concerned with all the additives in the ready made almond milk or cashew milk. Do I have to boil the milk a bit or just blend the raw cashew nuts with water?